Steamed Firm Beancurd With Egg And Preserved Turnip

Photo: Cuisine Paradise (Ellena)

Ingredients

1 piece of Firm Tofu (豆干)

1 Medium Size Egg

1/4 cup (50 ml) of Water/Stock

1/4 teaspoon Sesame Oil

Dash of Salt and Pepper

For Garnish:

3 cloves of Garlic, minced

1 tablespoon of Preserved Turnips (菜脯)

1 Small Red Chili, thinly sliced

Spring Onion and Coriander

Preparation

Lightly fry the firm beancurd with 1/2 Tablespoon of oil then golden-brown on both side. Remove and drain well, cut into 9 equal parts and place it in a steaming bowl/dish.

Saute garlic and preserved turnip till fragrant and lightly brown with the remaining oil from frying the beancurd. Dish up and set aside.

Lightly whisk the egg in a bowl(do not over beat it), add in water, sesame oil, salt and pepper and mix till combined.

Strain the mixture through a fine sieve to get rid of lumpy egg cluster before pouring it the strained mixture into the prepared tofu dish.

When the water boils, steam the tofu and egg over medium low heat for about 10 minutes.

Top with the prepared garlic mixture and continue to steam for another 3 – 5 minutes till egg custard is firm and toothpick inside and comes out clean.

Garnish with spring onion, coriander and chili then serve with steamed rice.

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About

For my recipe I used preserve turnip (菜脯) instead of the dried shrimps because I prefer the fragrant and taste of preserve turnip with the bland tofu.